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Hog Waller Pig Update

Sat Sep 18, 2010 8:06 am

We have a few more residents here in Hog Waller
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Each sow had 12 piglets

Re: Hog Waller Pig Update

Sat Sep 18, 2010 8:43 am

Ahhhhhh...... BACON!!!

Re: Hog Waller Pig Update

Sat Sep 18, 2010 9:33 am

Looking good.

Re: Hog Waller Pig Update

Sat Sep 18, 2010 10:13 am

Don McCombs wrote:Ahhhhhh...... BACON!!!


and ham!!

and porkchops!!!

all your need is some greens and you're eating high on the hog :wink:

keep up the good work Boss

Re: Hog Waller Pig Update

Sat Sep 18, 2010 10:37 am

Too cut to eat, but they will get ugly enough to eat before long.

Re: Hog Waller Pig Update

Sat Sep 18, 2010 1:11 pm

Way cool, Boss! Very pretty litters.

Re: Hog Waller Pig Update

Tue Sep 21, 2010 1:57 pm

Cute piglets.
What kind of hogs/crosses are they ?

Re: Hog Waller Pig Update

Tue Sep 21, 2010 2:28 pm

OliverFarmall wrote:Cute piglets.
What kind of hogs/crosses are they ?


I littler is half Duroc and half Poland China, 1 is 1/4 Duroc , 1/4 Poland China, 1/2 Yorkshire and the other is 1/4 Duroc 1/4 Hampshire and 1/2 Poland China

Boss

Re: Hog Waller Pig Update

Tue Sep 21, 2010 2:47 pm

Do you mix and match or did they have a party without you knowing it?

Re: Hog Waller Pig Update

Wed Sep 22, 2010 11:54 am

Boss Hog wrote:We have a few more residents here in Hog Waller
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Each sow had 12 piglets


Hog your doing something right down there, I'm looking for a couple of those Pennsylvania Red Hogs I like to grow. :big afro:

Re: Hog Waller Pig Update

Tue Feb 22, 2011 8:53 pm

What kind of pigs are those little red and white ones?

Re: Hog Waller Pig Update

Wed Feb 23, 2011 3:25 am

Hampshire and Duroc cross

Re: Hog Waller Pig Update

Wed Feb 23, 2011 9:28 am

That's a pretty good count...

Re: Hog Waller Pig Update

Wed Feb 23, 2011 9:26 pm

One of these days I may have to raise me a hog just so I can see what its like. But then I gotta make sausage out of it!

Re: Hog Waller Pig Update

Wed Feb 23, 2011 10:56 pm

Just one gets lonely... surely Boss can hook you up with a few 'feeders'. The trick is if you are going to name them use something like pig 1, pig 2 or ham, sausage and bacon.

I took mine to the slaughterhouse the day before I moved to Texas. Word has it they were too lean... too much grain, not enough swill.
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